Pan-Fried Basil Salmon – a quick and easy salmon dish that you can whip up in 15 minutes’ time!
I fired my maid two weeks ago and last week was my first week without her. I admit feeling a bit anxious because I have grown dependent on her services. Too dependent – I won’t tidy up the house, won’t wash my dishes (just leave them on the sink), won’t wash my clothes or even keep my bed. Yep, because of the maid, I have gone back to being a slob, sloppy, college kid.
Anyway, last week couldn’t have gone any better. First off, it was semester break – so Monday to Wednesday were holidays off work. Then Wednesday was The Eclipse day, also Nyepi – or The Day of Silence here in Indonesia.
My fiance and I talked about setting up routines the week before and within those three days of no-work (five including the weekend), I am pleased to say that I have established a healthy movement and diet pattern meaning I exercised (I chose either walking, yoga or 7 minute exercise) and I ate clean.
So last Saturday as I went and did my weekly food shop, I decided to treat myself. I bought myself two (live!) blue crabs and Norwegian Wild Salmon. Crabs were easy to cook but salmon, I had no idea. I just eat the buttery salmon. I’m used to cooking yellowfin tuna and I thought I can cook it like that. It’s fish, after all.
And that’s what I did, and man, it turned out glorious.
What you need:
- 1 100g salmon fillet (wild is better)
- pinch of salt
- squeeze of lemon
- handful of basil
- tablespoon of coconut oil
What to do:
1. Easy: Sprinkle salt on the fish, squeeze lemon on it and massage it. The fish may whiten because of the lemon – the citric acid from the lemon cooks fish meat.
2. Coat it generously with basil. Turn the heat on and fry it on medium heat for just about five minutes each side. Don’t go any longer than that as you don’t want it dry.
3. That’s it! Serve with pesto sauce and if you’re up for it, some crusty bread!